Putting Glass Walls on New York's Slaughterhouses So We Can
See Behind Closed Doors
Steiner Packing Co., Inc.

Citation: Raw Ground HACCP Plan hazard analysis
[redacted] step list [redacted]. Preventive measures list
[redacted]. ( Letters on file including validation sampling program
). Establishments HACCP plan lists [redacted]. Grinding step
identifies [redacted]. The control of temperature alone will not
eliminate or reduce E.coli 0157:H7 to an undetectable level. The
establishment does not have a intervention to eliminate or reduce to
undetectable levels the presence of E-coli 0157:H7 identified at the
receiving step. Hazard analysis does not identify the hazards
associated with pork hog casing as a meat by product, it is
identified as a non meat ingredient and shows no hazard associated.
The beef cube steak process is not addressed in the flow chart and
hazard analysis, it cannot be determined if all hazards reasonably
likely to occur specifically E-coli 0157:H7 have been considered.
Hazard analysis storage step after packaging list pathogens as a
hazard likely to occur and not a CCP. This document serves as
written notification that your failure to comply with regulatory
requirements could result in additional regulatory or administrative
action.

Regulation:

417.2(a)(1) Hazard analysis. (1) Every official
establishment shall conduct, or have conducted for it, a hazard
analysis to determine the food safety hazards reasonably likely to
occur in the production process and identify the preventive measures
the establishment can apply to control those hazards. The hazard
analysis shall include food safety hazards that can occur before,
during, and after entry into the establishment. A food safety hazard
that is reasonably likely to occur is one for which a prudent
establishment would establish controls because it historically has
occurred, or because there is a reasonable possibility that it will
occur in the particular type of product being processed, in the
absence of those controls.

417.2(a)(2) A flow chart describing the steps of each process and
product flow in the establishment shall be prepared, and the
intended use or consumers of the finished product shall be
identified.

417.4(a) Every establishment shall validate the HACCP plan’s
adequacy in controlling the food safety hazards identified during
the hazard analysis, and shall verify that the plan is being
effectively implemented.

417.5(a)(1) The establishment shall maintain the following records
documenting the establishment’s HACCP plan: (1) The written hazard
analysis prescribed in §417.2(a) of this part, including all
supporting documentation;

417.5(a)(2) The written HACCP plan, including decisionmaking
documents associated with the selection and development of CCP’s and
critical limits, and documents supporting both the monitoring and
verification procedures selected and the frequency of those
procedures.